A quick and simple Chinese dessert that I think most Chinese family cook this at home. This is my mom's version, my favourite tong shui (aka sweet soup).
Ingredients:
235g Mung Bean
1.8 litre Water
Rock Sugar , add to taste
2-3 Pandan Leave
Handful of Sago (soaked in water for at least 15 mins)
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Method:
1. Wash the mung bean. Add hot water and bring to boil.
2. Cook with high heat for 30 minutes. Add pandan leaves, sago and rock sugar to taste.
3. Simmer until sago are cooked through (transparent). Remove from heat. Serve warm or chilled.
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Enjoy!
Enjoy!
Tried this with Purple Sweet Potato Balls...Super Yummy!!
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| Click here for Purple Sweet Potato Balls in Mung Bean Soup Full Recipe. |
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